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    Home » Recipes » Cookies/Bars

    Soft Buttermilk Molasses Cookies

    By Nancy Mock December 6, 2020 Updated December 4, 2021 3 Comments

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    Glass of milk next to a plate of brown cookies
    Molasses cookies with a glass of milk
    Stack of dark molasses cookies

    A classic, delicious treat with lots of spice. Soft Buttermilk Molasses Cookies are perfect for the holidays or any time you're craving that old-fashioned flavor.

    White plate with molasses cookies stacked
    → Jump to Recipe

    This recipe for molasses cookies is an old family one (one of many tasty recipes from our Great-Great-Aunt Lizzie Reilly.) The dash of chili powder is my little tweak. I hope G-G-Aunt Lizzie would approve.

    Molasses cookie with a bite taken out

    Why you'll love this recipe

    An old-fashioned molasses cookie recipe is a classic that everyone loves. Yes, everyone. I mean, there's not a single human being on the planet Earth that doesn't love an old-fashioned molasses cookie. (Based on my research... I did my best to reach out to every single human.)

    Reindeer ornament next to a glass of milk and plate of cookies

    These seriously soft molasses cookies are full of spice and brown sugar. Buttermilk in the batter also gives them tanginess and tenderness. Make these these your Christmas molasses cookies for sure, but they're also worth making in the fall... or the spring... or in the middle of February... or in the summertime, too! Molasses cookies sandwiched around a scoop of vanilla ice cream? YUM!

    Finally, it's an easy recipe to pull together. And you can make the dough ahead of time, too.

    Butter, molasses, spices and whole nutmegs

    🔪 How to make Soft Buttermilk Molasses Cookies

    Step 1: Make the cookie dough

    Bowl of dark molasses cookie dough

    Cream together the butter, shortening, and sugar. Add in the eggs and molasses. Whisk together the flour, baking soda, and spices. Blend this with the wet mixture, alternating with buttermilk. Chill the dough for 30 minutes.

    Step 2: Scoop the dough

    Cookie dough scoops on a baking sheet

    Place scoops of cookie dough on a prepared baking sheet.

    Step 3: Bake!

    Reindeer ornament next to a glass of milk and plate of cookies

    Bake the cookies for about 15 minutes, then let them cool. Enjoy!

    Chocolate dipped molasses cookies on a blue plate

    Notes:

    • Want to dress these cookies up a little? Give them a dunk in melted chocolate and add minced crystallized ginger. Find instructions for this step in the recipe card.
    Molasses cookies next to a glass of milk

    Find the recipe for Soft Buttermilk Molasses Cookies below. And as long as you have cookies on the brain, here are a few others you should try!

    Sugar and Spice Candied Ginger Cookies
    Beautifully fragrant, they're perfect for holiday time or any old time! Sugar and Spice Candied Ginger Cookies are loaded with warming spices and lovely sweetness.
    Take me there
    Round ginger cookies on a black plate
    Lemon Strawberry Sandwich Cookies
    The bright flavors in these Lemon Strawberry Sandwich Cookies are a taste of summer that is welcome anytime of the year!
    Take me there
    Cookies filled with red jam and frosting
    Simple Butter Cookies
    These butter cookies are simple and yet, so delicious! With a tender bite and buttery flavor they're perfect on their own or to dress up a little! Included below are two variations as well.
    Take me there
    Stacks of baked cookie shapes on a plate

    💬 How do you like these cookies? What are your favorite family recipes? Leave a comment to tell me - below!

    Soft Buttermilk Molasses Cookies

    Nancy Mock
    A classic, delicious molasses cookie with lots of spice. Perfect for the holidays or any time you're craving this old-fashioned flavor.
    4.5 from 2 votes. Tap stars to vote
    Print This Recipe Pin This Recipe
    Prep Time 38 mins
    Cook Time 15 mins
    Chilling time 30 mins
    Total Time 1 hr 23 mins
    Course Christmas, Cookies, Dessert
    Servings 72 Cookies

    Ingredients
     
     

    • ⅓ cup vegetable shortening
    • ⅓ cup unsalted butter, softened
    • 2 cups packed dark brown sugar
    • 2 eggs
    • ½ cup molasses
    • 4 cups all-purpose flour, unbleached
    • 2 teaspoons baking soda
    • 1 teaspoon ground cinnamon
    • 1¼ teaspoon ground ginger
    • 1 teaspoon ground nutmeg
    • ½ teaspoon ground cloves
    • ½ teaspoon salt
    • ½ teaspoon chili powder
    • ½ cup buttermilk
    • 12 ounces semi-sweet chocolate
    • 2 teaspoons vegetable shortening
    • 1 ounce crystallized ginger pieces

    Instructions
     

    Make the cookie dough:

    • Cream together the shortening, butter and brown sugar in the bowl of a stand mixer (or in a large bowl with a hand mixer) for 5 minutes.
    • Beat in the eggs one at a time. Add the molasses to the bowl and mix everything together well. 
    • In a separate bowl mix together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and chili powder. Add the dry ingredients to the butter-sugar mixture in 2 or 3 additions, alternating with the buttermilk.
    • Cover the bowl and chill the dough for 30 minutes.

    Bake the cookies:

    • Preheat oven to 350° F. Line a large baking sheet with parchment paper.
    • Use a small cookie dough scoop (2 teaspoon size) to place dollops of cookie dough on the prepared baking sheet: the cookies spread to be about 2¾ inch in diameter, so leave space between each cookie.
    • Bake the cookies for about 15 minutes, until the edges are just set. Transfer them immediately to a cooking rack.
    • Makes 72 cookies. Once completely set, store the cookies in an airtight container for up to one week.

    Optional: Dip in chocolate and add crystallized ginger

    • Melt 12 ounces of semisweet chocolate chips and 2 teaspoons of vegetable shortening in the top of a double-boiler, or in a heat-proof bowl set over a pan of simmering water. Heat and stir the chocolate and shortening until it is melted and smooth. 
    • Dunk half of each cookie into the melted chocolate, then lay them on sheets of wax paper. Add a few bits of minced crystallized ginger to the still-wet chocolate. Allow the cookies to sit until the chocolate has cooled and set, about 30-40 minutes.

    Nutrition

    Serving: 1cookieCalories: 104kcalCarbohydrates: 16gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 7mgSodium: 54mgPotassium: 81mgFiber: 1gSugar: 10gVitamin A: 40IUCalcium: 17mgIron: 1mg
    Tried this recipe?Leave a comment, tell me what you think!
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    Reader Interactions

    Comments

    1. TaMara Sloan

      November 23, 2013 at 7:18 am

      These look absolutely divine! Thanks for sharing at Food on Friday.

      Reply
    2. The Armchair Squid

      November 20, 2013 at 12:18 am

      They look yummy. The ladies at my house both love ginger and would heartily approve.

      Reply
      • Nancy Mock

        November 20, 2013 at 6:55 am

        Thank you Squid!

        Reply

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